I realize it's been a while since I've posted a recipe. If you are an avid follower, I apologize. If you happened to find your way here for the first time... Welcome!
I'll begin by stating the obvious- Most other sites have some great wonderful story about a recipe and how it came to be, or what inspired them. Me... not so much. I struggle with the story telling. If I post a recipe it's because I genuinely love to eat it and I want to share it with anyone that is listening out there on the W.W.W.
Anybody out there?? Hello?? *crickets* No? Just me? Ok then... let us move on and get to the recipe for Chicken Tikka- Chicken breast marinated in garam masala, cumin, garlic, and smokey chilies.
Combine the ginger, garlic, and green chili in a mortar and pestle and mash until a paste forms.
Mix the yogurt with the ginger-garlic-chili paste.
Add the paprika, chili powder, garam masala, coriander powder, ground cinnamon, and salt to the yogurt mixture.
Stir well until all the spices have been evenly distributed in the yogurt.
Add the chicken pieces to the yogurt making sure they are evenly coated in the thick marinade.
Marinade the chicken for at least 4 hours, but overnight is best.
Soak wooden skewers in water 30 minutes before grilling.
Preheat your grill, and or grill pan.
Skewer the chicken, leaving 2" of room at the bottom, allowing for easy handling when grilling.
Cook on the grill for 15 minutes*
(Use your best judgement when grilling, some grills run hotter than others).
Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through and slightly charred around the edges.
Once the chicken is done- remove from the grill allow to rest for 5 minutes, then sprinkle with the Masala Chaat Powder.
Server the chicken over warm rice or Naan (or both). Add some cilantro, slivered onions, and lime wedges.
Enjoy!
Ingredients
Directions
Combine the ginger, garlic, and green chili in a mortar and pestle and mash until a paste forms.
Mix the yogurt with the ginger-garlic-chili paste.
Add the paprika, chili powder, garam masala, coriander powder, ground cinnamon, and salt to the yogurt mixture.
Stir well until all the spices have been evenly distributed in the yogurt.
Add the chicken pieces to the yogurt making sure they are evenly coated in the thick marinade.
Marinade the chicken for at least 4 hours, but overnight is best.
Soak wooden skewers in water 30 minutes before grilling.
Preheat your grill, and or grill pan.
Skewer the chicken, leaving 2" of room at the bottom, allowing for easy handling when grilling.
Cook on the grill for 15 minutes*
(Use your best judgement when grilling, some grills run hotter than others).
Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through and slightly charred around the edges.
Once the chicken is done- remove from the grill allow to rest for 5 minutes, then sprinkle with the Masala Chaat Powder.
Server the chicken over warm rice or Naan (or both). Add some cilantro, slivered onions, and lime wedges.
Enjoy!